Process of digesting and concentrating protein in any form by dissolving it in grape-juice.



UNITED STATES PATENT OFFICE.

EUDO MONTI, OF TURIN, ITALY.

PROCESS OF DIGESTING- AND GONCENTRATING PROTEIN IN ANY FORM BYDISSOLVINQ IT IN GRAPE-JUICE.

No Drawing. Original application filed March 5, 1914, Serial No.822,763. Divided and this application.

filed May 26, 1915.

To all whom it may concern:

Be it known that I, EUDO MONTI, a subject ofthe King of Italy, residingat 20 Via Figlie dei Militari, Turin, Italy, have invented certain newand useful Improvements in Processes of Digesting and Cons centratingProtein in Any Form by Dissolving it in Grape-Juice, of which thefollowing is a specification.

The present invention is a divisional applicat-ion from my copendingapplication Serial No. 822,763 filed March 5, 1914, and it resides in aprocess of digesting protein, as it occurs in egg, milk, blood, meat andthe like, by dissolving it in grape juice and subsequently concentratingthe product.

In carrying out this invention, I preferably utilize the grape juice, orjuice from other. berries derived in the manner described in my abovenamed application with the assistance of the apparatus described in oneof my recent patents. .The protein is first stirred in the grape orberry juice, whether natural or concentrated, at a temperature betweenand 40 C. The pro tein will then be completely dissolved and digested inthe juice. The resulting product is thereupon concentrated in a lukewarmconcentrator until it contains no more than one third of its weight ofmoisture. In that condition it will now keep for any length of time andwill not alter even if kept in contact with air at summer temperature.

The digestion will. so modify the constitution of albumin thatit willnot curdle by heating and, though not yet peptonized,

' eggs, the butter and the casein contained in milk thus treated, ifdiluted in lukewarm or evem cold water, will emulsify so that they willseparate but very slowly from the water, and they are in this form veryeasily digested in a much shorter time than it Specification of LettersPatent.

Serial No. 30,649.

.is, therefore, easy to concentrate allthe organic phosphorus containedin eggs and grapes and all the organic iron contained in several timesits weight of blood, into a small quantity of unaltered and solubleextract, which sterilizes without curdling,

thus avoiding the objection many physicians have to the use of blood asa way of administering organic, iron on account of the danger ofpossible infection. The extracts thus obtained are very agreeable to thetaste and are very easily assimilated even by individuals who would notdigest or assimilate the natural eggs, blood or meat.

I claim I 1. A process of digesting and concentrating protein asoccurring in egg, milk, blood, meat and the like, consisting in firstdissolving the protein, in juice from berries, such as grapes and thelike, at a temperature between 35 and 40 0., and thereupon concentratingthe product.

2. A process of digesting and concentrating protein as occurring in egg,milk, blood, meat and the like, consisting in first dissolving theprotein, in juice from berries, such as grapes and the like, andthereupon concentrating the product while keeping it .at lukewarmtemperature.

. 3. A process of digesting and concentrating protein as occurring inegg, milk, blood, meat and the like, consisting in first dissolving theprotein, in juice from berries, such as grapes and the like, andthereupon concentrating the product while keeping it at luke warmtemperature until it contains no more than one-third of its weight ofmoisture.

4. A process of digesting and concentrating protein as occurring in egg,milk, blood, meat and the like, consisting in first dissolving undercontinuous stirring the pro- The foregoing specification signed at tein,in juice from berries, such as grapes Turin, Italy, this 22nd day ofApril, 1915. and t e like at a temperature between 35 p and 40 C., andthereupon concentrating EUDO MONTI' 5 the product While keeping it atlukewarm In presence of temperature until it contains no more thanGIAcosA EUGENIO, one-third of its Weight of moisture. CRIVELLO GRALO.

